6 oz. cream cheese or mascarpone cheese
1/3 cup confectioners' sugar
2 tbsp. unsweetened cocoa powder
2 tbsp. milk
1 tsp. vanilla extract* (see note)
4 large phyllo cups, at room temperature
1/2 cup frozen non-dairy whipped topping, thawed
3/4 cup mixed berries (optional)
1/4 cup semisweet chocolate shavings or chocolate curls
In a medium bowl, with an electric mixer at medium speed, beat the
cream cheese (or mascarpone cheese, if using), confectioners' sugar,
cocoa powder, milk and vanilla; with a rubber spatula, fold in the
whipped topping. Refrigerate, covered, at least 1 hour.
Fill the phyllo cups with the cocoa mixture; top with the berries
(if using) and sprinkle with the chocolate shavings or chocolate
Rather than dirty your pastry bag, snip a small hole in the corner
of a plastic food storage bag and fit with a tip before spooning in
the filling. If you don't have a tip, don't worry, you can still
pipe the mixture from the hole.
Makes 4 servings.
*Note: If desired, you can substitute the vanilla extract with a
little bit of brandy or rum flavoring to give these little goodies
an extra bite.